{"id":1365,"date":"2026-04-04T21:35:45","date_gmt":"2026-04-04T21:35:45","guid":{"rendered":"https:\/\/insmoothwaters.com\/?p=1365"},"modified":"2026-04-04T21:35:45","modified_gmt":"2026-04-04T21:35:45","slug":"best-fish-for-sushi-and-sashimi","status":"publish","type":"post","link":"https:\/\/insmoothwaters.com\/de\/bester-fisch-fur-sushi-und-sashimi\/","title":{"rendered":"Bester Fisch f\u00fcr Sushi und Sashimi"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Der Schl\u00fcssel, um das beste Sushi oder Sashimi zu Hause zuzubereiten, ist zu wissen, welche Arten von Fisch verwendet werden sollen. W\u00e4hrend es selbstverst\u00e4ndlich ist, m\u00f6glichst frische und qualitativ hochwertige Fischst\u00fccke zu verwenden, ist die Zubereitung von Sushi oder Sashimi eine \u00fcber Jahrhunderte verfeinerte Kunst.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Wenn Sie bereit sind, diese unverwechselbare K\u00fcche zu Hause zuzubereiten, lesen Sie weiter, um Einblicke in den besten Fisch f\u00fcr Sushi und Sashimi zu erhalten.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Unsere Zusammenfassung der zehn besten Fische f\u00fcr Sushi und Sashimi&nbsp;<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Lassen Sie uns gleich einsteigen und \u00fcber die zehn besten Fische sprechen, die Sie verwenden k\u00f6nnen, wenn Sie Sushi und Sashimi zu Hause zubereiten m\u00f6chten.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">1. Saba&nbsp;<\/h3>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"lyte-wrapper\" title=\"Shime Saba - Traditionelles japanisches Rezept f\u00fcr Sushi\" style=\"width:420px;max-width:100%;margin:5px;\"><div class=\"lyMe\" id=\"WYL_WVhQxQ2Iq1Q\" itemprop=\"video\" itemscope itemtype=\"https:\/\/schema.org\/VideoObject\"><div><meta itemprop=\"thumbnailUrl\" content=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FWVhQxQ2Iq1Q%2Fhqdefault.jpg\" \/><meta itemprop=\"embedURL\" content=\"https:\/\/www.youtube.com\/embed\/WVhQxQ2Iq1Q\" \/><meta itemprop=\"duration\" content=\"PT18M41S\" \/><meta itemprop=\"uploadDate\" content=\"2017-05-24T16:07:57Z\" \/><\/div><div id=\"lyte_WVhQxQ2Iq1Q\" data-src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FWVhQxQ2Iq1Q%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\" itemprop=\"name\">Shime Saba - Traditionelles japanisches Rezept f\u00fcr Sushi<\/div><\/div><div class=\"play\"><\/div><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/WVhQxQ2Iq1Q\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FWVhQxQ2Iq1Q%2F0.jpg\" alt=\"Shime Saba - Traditionelles japanisches Rezept f\u00fcr Sushi\" width=\"420\" height=\"216\" title=\"\"><br \/>Dieses Video auf YouTube ansehen<\/a><\/noscript><meta itemprop=\"description\" content=\"Saba, Japanese for Mackerel is quite popular in traditional sushi in Japan. Here in the states, you can buy this fish all done up and ready to use since most people making sushi have no idea how to make prepare this fish from beginning to end. In this episode, Master Sushi Chef Hiroyuki Terada shows you the basic ingredients and steps on how to do this process the way he was taught in Japan. Follow Hiroyuki Terada: Facebook: https:\/\/facebook.com\/pages\/NoVe-kitchen-and-bar\/175557962456764 Instagram: https:\/\/www.instagram.com\/diariesofamastersushichef\/ Twitter: https:\/\/twitter.com\/RealSushiChef Hiro&#039;s Second Channel: https:\/\/youtube.com\/user\/MIAMISPICE68 Cameraman&#039;s Channel: https:\/\/www.youtube.com\/charlespreston Watch More Hiroyuki Terada: Recent Uploads: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuYuWPKACrEdlFbNXtFK52AU Popular Videos: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuZYtstHx4FrAi8ftIz7sPvz Extreme Series: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuY19AA30--T67M3K-WGriC8 Low Difficulty Recipes: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuYWch7Yc_lFyoSU9_M2Lvw5 Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. https:\/\/www.patreon.com\/diariesofamastersushichef As always, we wish to thank all of our fans for spending time here with us on YouTube. We&#039;re all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode... Send fan mail and products to be reviewed to: Hiroyuki Terada 6815 Biscayne Blvd, Suite 103-451 Miami, FL 33138 New videos every Sunday and Wednesday! Business Inquiries: diariesofamastersushichef@gmail.com ----------- About Master Sushi Chef Hiroyuki Terada: Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube. At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef&#039;s School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef &amp; can serve Fugu (Japan Licensed) to the public. ----------- Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro&#039;s custom specked knife. For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com Let us know how you enjoy your Minonokuni. Knife Merchant 7887 Dunbrook Road Suite H San Diego, CA 92126 800-714-8226 www.knifemerchant.com Music by: Andrew Applepie - &quot;Antartica&quot; http:\/\/www.andrewapplepie.com https:\/\/soundcloud.com\/andrewapplepie www.andrewapplepie.bandcamp.com www.patreon.com\/andrewapplepie\"><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:420px;margin:5px;\"><\/div><figcaption><\/figcaption><\/figure>\n\n\n<p class=\"wp-block-paragraph\">\u201eSaba\u201c ist der japanische Begriff f\u00fcr die pazifische Makrele. Dieser Fisch ist nicht nur reich an Proteinen, sondern auch reich an Vitaminen, Mineralstoffen und Omega-3-Fetts\u00e4uren. Wenn es auf der Speisekarte vieler amerikanischer Sushi-Lokale steht, m\u00f6gen viele G\u00e4ste seinen starken, extrem fischigen Geruch nicht.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Die Wahrheit ist, dass Saba selbst ungekocht einen intensiven, \u00f6ligen Geschmack hat, der nicht von anderen w\u00fcrzigen Zutaten oder Gew\u00fcrzen wie Wasabi, Sojasauce, Ingwer oder Fr\u00fchlingszwiebeln \u00fcbert\u00f6nt wird.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sie k\u00f6nnen Saba auf verschiedene Arten zubereiten. In Japan k\u00f6nnen sie es oft zusammen mit Thunfisch verkaufen. In der Dose werden die Knochen gallertartig und Sie k\u00f6nnen sie direkt aus der Dose essen. In Japan ist Saba ein Grundnahrungsmittel, das nicht nur in Sushi oder Sashimi, sondern auch in mehreren Suppen und Currys verwendet wird.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">2. Uni<\/h3>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"lyte-wrapper\" title=\"Japanisches Street Food - RIESIGER SEEIGEL Uni Sashimi Japanische Meeresfr\u00fcchte\" style=\"width:420px;max-width:100%;margin:5px;\"><div class=\"lyMe\" id=\"WYL_sDsHkUumpYY\" itemprop=\"video\" itemscope itemtype=\"https:\/\/schema.org\/VideoObject\"><div><meta itemprop=\"thumbnailUrl\" content=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FsDsHkUumpYY%2Fhqdefault.jpg\" \/><meta itemprop=\"embedURL\" content=\"https:\/\/www.youtube.com\/embed\/sDsHkUumpYY\" \/><meta itemprop=\"duration\" content=\"PT15M5S\" \/><meta itemprop=\"uploadDate\" content=\"2017-08-18T12:00:05Z\" \/><\/div><div id=\"lyte_sDsHkUumpYY\" data-src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FsDsHkUumpYY%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\" itemprop=\"name\">Japanisches Street Food - RIESIGER SEEIGEL Uni Sashimi Japanische Meeresfr\u00fcchte<\/div><\/div><div class=\"play\"><\/div><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/sDsHkUumpYY\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FsDsHkUumpYY%2F0.jpg\" alt=\"Japanisches Street Food - RIESIGER SEEIGEL Uni Sashimi Japanische Meeresfr\u00fcchte\" width=\"420\" height=\"216\" title=\"\"><br \/>Dieses Video auf YouTube ansehen<\/a><\/noscript><meta itemprop=\"description\" content=\"Japanese Street Food - GIANT SEA URCHIN Uni Sashimi Japan Seafood\"><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:420px;margin:5px;\"><\/div><figcaption><\/figcaption><\/figure>\n\n\n<p class=\"wp-block-paragraph\">\u201eUni\u201c ist das japanische Wort f\u00fcr Seeigel. Obwohl weltweit verschiedene Seeigelarten in den Ozeanen zu finden sind, sind sie in freier Wildbahn schwer zu fangen.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Im K\u00f6rper eines Seeigels gibt es f\u00fcnf verschiedene \u201eZungen\u201c, deren Farbe von gelb bis orange reicht und mit Bananenpudding \u00fcbereinstimmt. Wenn du in einem Restaurant Uni bestellst, isst du eine dieser Zungen.&nbsp;&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Uni gilt in Japan als Delikatesse, wo es oft von speziell ausgebildeten Tauchern von Hand geerntet wird. Uni hat einen dicken, cremigen, reichen Geschmack, der auch salzig ist und an das Meer erinnert.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Uni ist zwar nicht allzu schwierig als Sushi zuzubereiten, kann aber je nach Wohnort teuer und etwas schwierig zu bekommen sein. Sie werden es normalerweise nicht in normalen Lebensmittelgesch\u00e4ften finden, also m\u00fcssen Sie einen Fischgro\u00dfh\u00e4ndler oder einen asiatischen Lebensmittelh\u00e4ndler finden.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">3. Kampachi<\/h3>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"lyte-wrapper\" title=\"Die DETAILLIERTESTE Anleitung zur Herstellung von Nigiri-Sushi aus ganzen Fischen\" style=\"width:420px;max-width:100%;margin:5px;\"><div class=\"lyMe\" id=\"WYL_ZOZYhTMTvbs\" itemprop=\"video\" itemscope itemtype=\"https:\/\/schema.org\/VideoObject\"><div><meta itemprop=\"thumbnailUrl\" content=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FZOZYhTMTvbs%2Fhqdefault.jpg\" \/><meta itemprop=\"embedURL\" content=\"https:\/\/www.youtube.com\/embed\/ZOZYhTMTvbs\" \/><meta itemprop=\"duration\" content=\"PT17M19S\" \/><meta itemprop=\"uploadDate\" content=\"2020-03-31T22:30:00Z\" \/><\/div><div id=\"lyte_ZOZYhTMTvbs\" data-src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FZOZYhTMTvbs%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\" itemprop=\"name\">Die DETAILLIERTESTE Anleitung zur Herstellung von Nigiri-Sushi aus ganzen Fischen<\/div><\/div><div class=\"play\"><\/div><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/ZOZYhTMTvbs\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FZOZYhTMTvbs%2F0.jpg\" alt=\"Die DETAILLIERTESTE Anleitung zur Herstellung von Nigiri-Sushi aus ganzen Fischen\" width=\"420\" height=\"216\" title=\"\"><br \/>Dieses Video auf YouTube ansehen<\/a><\/noscript><meta itemprop=\"description\" content=\"This video is sponsored by Bespoke Post! https:\/\/bspk.me\/outdoorchef Use code CHEF20 to get 20% off your first box!! Get fresh fish delivered from Riviera Seafood Club https:\/\/rivieraseafoodclub.com\/ Riviera Seafood Club is currently having a promo on King Kampachi. Same exact fish I used in this video. Get 1lb Kampachi fillet for free! Use code FREEKAMPACHIFORALL. Only delivers to CA, NV, and AZ to ensure quality! Support me on Patreon: https:\/\/www.patreon.com\/outdoorcheflife IG@OutdoorChefLife Buy Outdoor Chef Life Merch http:\/\/www.Outdoorcheflife.com Music from Epidemicsound: http:\/\/share.epidemicsound.com\/outdoorcheflife Music@11:52 Kirkwood&#039;s Passage by Sweeps https:\/\/www.youtube.com\/c\/SweepsBeats Cutting Board https:\/\/amzn.to\/36BwNSr Slate plate https:\/\/amzn.to\/2PDehDg CampChef Table https:\/\/amzn.to\/32oLN5v Owl Tea set https:\/\/amzn.to\/33XWz3B\"><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:420px;margin:5px;\"><\/div><figcaption><\/figcaption><\/figure>\n\n\n<p class=\"wp-block-paragraph\">\u201eKampachi\u201c ist das japanische Wort f\u00fcr Gelbschwanz. Obwohl Sie immer noch wilde Gelbschwanzfische erhalten k\u00f6nnen, stammt die Mehrheit der auf dem Markt verkauften Fische von Fischfarmen auf der ganzen Welt. Gez\u00fcchteter Kampachi hat einen extrem hohen Fettgehalt mit vernachl\u00e4ssigbaren Quecksilberwerten und weitaus weniger Parasiten als andere Fische.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Der andere bemerkenswerte Vorteil von gez\u00fcchtetem Kampachi ist, dass die auf dem Bauernhof gez\u00fcchtete Sorte auch keine GVO und Antibiotika enth\u00e4lt. Wenn Sie am Ende gez\u00fcchtete Kampachi kaufen, best\u00e4tigen Sie, dass sie Ihren Fisch nachhaltig aufgezogen haben.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">W\u00e4hrend es in vielen Sushi-Restaurants ein Grundnahrungsmittel ist, ist Yellowtail in den letzten Jahren immer beliebter geworden, da es auch eine begehrte Zutat in Ceviche und vielen anderen K\u00fcchen ist.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Egal, ob Sie Sushi mit wild gefangenem oder gez\u00fcchtetem Kampachi zubereiten, der extrem hohe Fettgehalt verleiht ihm einen subtilen, reichen Geschmack, auch ohne Gew\u00fcrze oder Gew\u00fcrze.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">4. Iwashi<\/h3>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"lyte-wrapper\" title=\"\u30a4\u30ef\u30b7\u306e\u3055\u3070\u304d\u65b9\uff5ewie man eine Sardine filetiert und Sushi und Sashimi zubereitet\" style=\"width:420px;max-width:100%;margin:5px;\"><div class=\"lyMe\" id=\"WYL_OQEDDZtg6kQ\" itemprop=\"video\" itemscope itemtype=\"https:\/\/schema.org\/VideoObject\"><div><meta itemprop=\"thumbnailUrl\" content=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FOQEDDZtg6kQ%2Fhqdefault.jpg\" \/><meta itemprop=\"embedURL\" content=\"https:\/\/www.youtube.com\/embed\/OQEDDZtg6kQ\" \/><meta itemprop=\"duration\" content=\"PT10M2S\" \/><meta itemprop=\"uploadDate\" content=\"2018-09-20T11:29:27Z\" \/><\/div><div id=\"lyte_OQEDDZtg6kQ\" data-src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FOQEDDZtg6kQ%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\" itemprop=\"name\">\u30a4\u30ef\u30b7\u306e\u3055\u3070\u304d\u65b9\uff5ewie man eine Sardine filetiert und Sushi und Sashimi zubereitet<\/div><\/div><div class=\"play\"><\/div><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/OQEDDZtg6kQ\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FOQEDDZtg6kQ%2F0.jpg\" alt=\"\u30a4\u30ef\u30b7\u306e\u3055\u3070\u304d\u65b9\uff5ewie man eine Sardine filetiert und Sushi und Sashimi zubereitet\" width=\"420\" height=\"216\" title=\"\"><br \/>Dieses Video auf YouTube ansehen<\/a><\/noscript><meta itemprop=\"description\" content=\"\u5bff\u53f8\u5c4b\u306e\u4ed5\u8fbc\u307f\u306e\u4e00\u90e8\u59cb\u7d42\u3092\u52d5\u753b\u3067\u7d39\u4ecb\u3057\u3066\u3044\u307e\u3059 \u3088\u308d\u3057\u3051\u308c\u3070\u30c1\u30e3\u30f3\u30cd\u30eb\u767b\u9332\u304a\u9858\u3044\u3057\u307e\u3059\"><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:420px;margin:5px;\"><\/div><figcaption><\/figcaption><\/figure>\n\n\n<p class=\"wp-block-paragraph\">\u201eIwashi\u201c ist das japanische Wort f\u00fcr Sardine. Heutzutage ist Iwashi in vielen Sushi-Restaurants zu einer beliebten Fischsorte geworden, aber das war nicht immer so. Traditionell wurde Iwashi nie mit Sushi oder Sashimi serviert, da es sehr schnell verderben w\u00fcrde. Wegen seines schnellen Verderbs wurde Iwashi oft gekocht oder gegrillt serviert.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Diese Methode \u00e4nderte sich nach dem Zweiten Weltkrieg, als viele japanische Restaurants endlich Zugang zu kommerzieller K\u00fchlung erhielten, was es sicher und machbar machte, Iwashi als Sushi oder Nigiri zu servieren.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Iwashi verdirbt jedoch immer noch schnell, daher servieren K\u00f6che es selten frisch. Stattdessen salzen sie Iwashi und konservieren es dann in Reisessig so, dass es mit einem ausgepr\u00e4gten s\u00fc\u00df-sauren Geschmack herauskommt. Dies ist eine weitere \u00f6lige, superreiche Fischart, die nicht viel Versch\u00f6nerung ben\u00f6tigt.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">5. Engawa<\/h3>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"lyte-wrapper\" title=\"Wie man Heilbutt Engawa Sushi \u201eNigiri\u201c macht. Auch bekannt als Heilbuttflosse\" style=\"width:420px;max-width:100%;margin:5px;\"><div class=\"lyMe\" id=\"WYL_GWPodPBgH4Q\" itemprop=\"video\" itemscope itemtype=\"https:\/\/schema.org\/VideoObject\"><div><meta itemprop=\"thumbnailUrl\" content=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FGWPodPBgH4Q%2Fhqdefault.jpg\" \/><meta itemprop=\"embedURL\" content=\"https:\/\/www.youtube.com\/embed\/GWPodPBgH4Q\" \/><meta itemprop=\"duration\" content=\"PT8M26S\" \/><meta itemprop=\"uploadDate\" content=\"2019-08-08T05:33:53Z\" \/><\/div><div id=\"lyte_GWPodPBgH4Q\" data-src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FGWPodPBgH4Q%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\" itemprop=\"name\">Wie man Heilbutt Engawa Sushi \u201eNigiri\u201c macht. Auch bekannt als Heilbuttflosse<\/div><\/div><div class=\"play\"><\/div><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/GWPodPBgH4Q\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FGWPodPBgH4Q%2F0.jpg\" alt=\"Wie man Heilbutt Engawa Sushi \u201eNigiri\u201c macht. Auch bekannt als Heilbuttflosse\" width=\"420\" height=\"216\" title=\"\"><br \/>Dieses Video auf YouTube ansehen<\/a><\/noscript><meta itemprop=\"description\" content=\"Engawa is a Japanese name for halibut fin. Most sushi chef reserve it for their regular customer who ask for it. It\u2019s not on most menu, if you ask the chef, he might have it. I prefer it seared with my house nigiri sauce but some regular do prefer it not seared. This is on some omakase menu.\"><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:420px;margin:5px;\"><\/div><figcaption><\/figcaption><\/figure>\n\n\n<p class=\"wp-block-paragraph\">\u201eEngawa\u201c ist das japanische Wort f\u00fcr Heilbutt. Als Sushi oder Sashimi zubereitet, ist Engawa ein weicher, dichter, wei\u00dfer Fisch, der aus dem Bereich nahe der muskul\u00f6sen Schwanzflosse geschnitten wird. Aus diesem Grund ergeben Engawa-Portionen in Sushi-Restaurants normalerweise nur drei oder vier Fleischst\u00fccke.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">W\u00e4hrend sich der Begriff \u201eEngawa\u201c technisch auf Heilbutt bezieht, wird er in amerikanischen Sushi-Restaurants auch als Flunder oder Egel verkauft. Im Gegensatz zu den meisten anderen Fischst\u00fccken, die in Sushi oder Sashimi verwendet werden, ist Engawa reifes Muskelfleisch, das um die Flosse herum entnommen wird, was ihm einen \u00e4u\u00dferst herzhaften, intensiven Geschmack verleiht.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Engawa ist von Natur aus knusprig und z\u00e4h, mit hohem Protein-, \u00d6l- und Omega-3-Fetts\u00e4uren, die helfen <a href=\"https:\/\/www.healthline.com\/health\/omega-3-depression\" target=\"_blank\" rel=\"noopener\">Depressionen reduzieren<\/a> und <a href=\"https:\/\/www.mayoclinic.org\/drugs-supplements-fish-oil\/art-20364810#:~:text=There&#039;s%20strong%20evidence%20that%20omega,%22)%20cholesterol%20also%20was%20observed.\" target=\"_blank\" rel=\"noopener\">Cholesterin senken<\/a>. Sie helfen nachweislich auch bei der Vorbeugung von Krebs und Diabetes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Echte Engawa-St\u00fccke sind kostspielig und bei Sushi-Enthusiasten sehr begehrt. Wenn Sie unbedingt etwas f\u00fcr Ihr Sushi-Abendessen bekommen m\u00f6chten, m\u00fcssen Sie einen Meeresfr\u00fcchte-Gro\u00dfh\u00e4ndler oder einen asiatischen Lebensmittelh\u00e4ndler anrufen.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">6. Ika<\/h3>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"lyte-wrapper\" title=\"\u3010Wie man leckeres Tintenfisch-Sushi macht\u3011Schritt f\u00fcr Schritt zur Zubereitung von Sumi Ika \u3010Vom Filetieren zum Nigiri\u3011\" style=\"width:420px;max-width:100%;margin:5px;\"><div class=\"lyMe\" id=\"WYL_rE-eaKp0zZU\" itemprop=\"video\" itemscope itemtype=\"https:\/\/schema.org\/VideoObject\"><div><meta itemprop=\"thumbnailUrl\" content=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FrE-eaKp0zZU%2Fhqdefault.jpg\" \/><meta itemprop=\"embedURL\" content=\"https:\/\/www.youtube.com\/embed\/rE-eaKp0zZU\" \/><meta itemprop=\"duration\" content=\"PT5M41S\" \/><meta itemprop=\"uploadDate\" content=\"2021-02-17T17:21:43Z\" \/><\/div><div id=\"lyte_rE-eaKp0zZU\" data-src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FrE-eaKp0zZU%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\" itemprop=\"name\">\u3010Wie man leckeres Tintenfisch-Sushi macht\u3011Schritt f\u00fcr Schritt zur Zubereitung von Sumi Ika \u3010Vom Filetieren zum Nigiri\u3011<\/div><\/div><div class=\"play\"><\/div><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/rE-eaKp0zZU\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FrE-eaKp0zZU%2F0.jpg\" alt=\"\u3010Wie man leckeres Tintenfisch-Sushi macht\u3011Schritt f\u00fcr Schritt zur Zubereitung von Sumi Ika \u3010Vom Filetieren zum Nigiri\u3011\" width=\"420\" height=\"216\" title=\"\"><br \/>Dieses Video auf YouTube ansehen<\/a><\/noscript><meta itemprop=\"description\" content=\"Hello everyone, welcome to another episode of Akira&#039;s Sushi At Home! Today we are showing you how prepare SQUID from the scratch, up until it turns into a gorgeous, mouth-drooling sushi. Today we used CUTTLEFISH (Sumiika, \u58a8\u30a4\u30ab) as this is the most popular (and loved!) Squid amongst Sushi masters. It is known for its cripsy texture, and it doesnt get tough even if you cook it. Also goes perfectly well with Shari rice :) Enjoy the video...make sure to like and subscribe!! \u2605\u2605Akira&#039;s Sushi At Home\u2605\u2605 https:\/\/www.youtube.com\/channel\/UCwvVcJfj-NTM9S9_HWswqJQ \u3010Suggestions for Supermarkets around the world with Japanese foods\u3011 \u304a\u3059\u3059\u3081\u6d77\u5916\u65e5\u672c\u98df\u30b9\u30fc\u30d1\u30fc Let us know in the comment sections if there are more suggestions!! \u25cfHong Kong Don Don Donki (Tsim Sha Tsui, Causeway Bay, New Territory, Central, Tseung Kwan O, Siu Sai Wan) https:\/\/www.dondondonki.com\/hk\/ \u25cfU.S.A. Mitsuwa Market Place (New Jersey, Chicago, Santa Monica, Torrance Del Amo, San Diego, Irvine, Texas Plano &amp; more) https:\/\/mitsuwa.com\/ Tokyo Central (Costa Mesa, Gardena, Torrance, West Covina, Yorba Linda, Pacific, &amp; San Diego) https:\/\/tokyocentral.com\/ \u25cfCanada Fujiya (Vancouver, Downtown, Victoria &amp; Richmond) https:\/\/www.fujiya.ca\/index.asp \u25cfMalaysia Aeon Style Taman Maluri (KL) http:\/\/www.aeonretail.com.my\/AeonStyleTM\/supermarket.php \u25cfFrance ACE MART MALL(Paris) https:\/\/acemartmall.com\/ \u25cfUnited Kingdom Japan Centre Online Store https:\/\/www.japancentre.com\/en Ichiba Westfield (London) https:\/\/www.ichibalondon.com\/ \u25cfThailand UFM Fuji Super (Bangkok) http:\/\/www.ufmfujisuper.com\/\"><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:420px;margin:5px;\"><\/div><figcaption><\/figcaption><\/figure>\n\n\n<p class=\"wp-block-paragraph\">\u201eIka\u201c ist das japanische Wort f\u00fcr Tintenfisch. In der amerikanischen Kultur ist Tintenfisch ein Gericht au\u00dferhalb des linken Feldes, das viele Menschen nicht essen m\u00f6chten. Das ist wirklich schade, denn Tintenfisch ist ein Gericht mit einem komplexen und subtilen Geschmack.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In der japanischen Kultur gelten Kopff\u00fc\u00dfer wie Oktopus oder Tintenfisch als so charakteristisch im Geschmack, dass ihnen eine eigene Geschmackskategorie namens \u201eUmami\u201c gegeben wurde, die einem Gericht einen ausgepr\u00e4gten herzhaften und fleischigen Geschmack verleiht. Die Zubereitung von Tintenfisch als Sushi oder Sashimi ist eine kleine Herausforderung, da selbst der frischeste Tintenfisch gummiartig und ohne spezielles Training schwer zu schneiden und zu servieren ist.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Die andere Herausforderung bei der Zubereitung von Tintenfisch in Sushi-Gerichten besteht darin, dass er zwar wunderbar schmeckt, aber f\u00fcr Kochanf\u00e4nger schwierig sein kann, ihn richtig zuzubereiten. Aufgrund seiner gummiartigen Textur sitzt es nicht so leicht auf Reis wie andere Fischst\u00fccke.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Wenn Sie an der Westk\u00fcste leben, ist es nicht besonders schwierig, Tintenfische oder Tintenfische zu finden. Wenn Sie jedoch anderswo in den Vereinigten Staaten leben, erfordert die Suche nach Tintenfischen eine Reise zu einem Meeresfr\u00fcchte-Gro\u00dfh\u00e4ndler.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">(Sie k\u00f6nnten auch daran interessiert sein, \u00fcber die <a class=\"rank-math-link\" href=\"https:\/\/insmoothwaters.com\/de\/teurer-sushi-fisch-und-sushi-gerichte\/\">Der teuerste Sushi-Fisch<\/a>)<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">7. Tako<\/h3>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"lyte-wrapper\" title=\"Wie man Tako (Oktopus) Nigiri macht | Grundrezept\" style=\"width:420px;max-width:100%;margin:5px;\"><div class=\"lyMe\" id=\"WYL_jnqfqzftvtQ\" itemprop=\"video\" itemscope itemtype=\"https:\/\/schema.org\/VideoObject\"><div><meta itemprop=\"thumbnailUrl\" content=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FjnqfqzftvtQ%2Fhqdefault.jpg\" \/><meta itemprop=\"embedURL\" content=\"https:\/\/www.youtube.com\/embed\/jnqfqzftvtQ\" \/><meta itemprop=\"duration\" content=\"PT9M54S\" \/><meta itemprop=\"uploadDate\" content=\"2019-05-19T15:00:06Z\" \/><\/div><div id=\"lyte_jnqfqzftvtQ\" data-src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FjnqfqzftvtQ%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\" itemprop=\"name\">Wie man Tako (Oktopus) Nigiri macht | Grundrezept<\/div><\/div><div class=\"play\"><\/div><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/jnqfqzftvtQ\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FjnqfqzftvtQ%2F0.jpg\" alt=\"Wie man Tako (Oktopus) Nigiri macht | Grundrezept\" width=\"420\" height=\"216\" title=\"\"><br \/>Dieses Video auf YouTube ansehen<\/a><\/noscript><meta itemprop=\"description\" content=\"To buy the products I use in my videos, check out my Amazon Store; the price to you is the same, but I will earn a very small commission. https:\/\/amazon.com\/shop\/hiroyukiterada-diariesofamastersushichef New Merch: https:\/\/shop.studio71us.com\/collections\/hiroyuki-terada How To Make Tako Nigiri from Master Sushi Chef Hiroyuki Terada Subscribe:\u00a0http:\/\/bit.ly\/2wHjb9m Watch more: (popular video\/playlist) \u00a0 Follow Hiroyuki Terada: Facebook: https:\/\/facebook.com\/pages\/NoVe-kitchen-and-bar\/175557962456764 Instagram: https:\/\/instagram.com\/chefhiroterada\/?hl=en Twitter: https:\/\/twitter.com\/RealSushiChef Second Channel: https:\/\/youtube.com\/user\/MIAMISPICE68 Cameraman Channel: https:\/\/youtube.com\/charlespreston \u00a0 Watch More Hiroyuki Terada: Recent Uploads: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuYuWPKACrEdlFbNXtFK52AU Popular Videos: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuZYtstHx4FrAi8ftIz7sPvz Extreme Series: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuY19AA30--T67M3K-WGriC8 Low Difficulty Recipes: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuYWch7Yc_lFyoSU9_M2Lvw5 Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. https:\/\/www.patreon.com\/diariesofamastersushichef As always, we wish to thank all of our fans for spending time here with us on YouTube. We&#039;re all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode... Send fan mail and products to be reviewed to: Hiroyuki Terada 6815 Biscayne Blvd, Suite 103-451 Miami, FL 33138 New videos every Sunday and Wednesday! Business Inquiries: diariesofamastersushichef@gmail.com ----------- About Master Sushi Chef Hiroyuki Terada: Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube. At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef&#039;s School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef &amp; can serve Fugu (Japan Licensed) to the public. ----------- Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro&#039;s custom specked knife. For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com Let us know how you enjoy your Minonokuni. Knife Merchant 7887 Dunbrook Road Suite H San Diego, CA 92126 800-714-8226 www.knifemerchant.com\"><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:420px;margin:5px;\"><\/div><figcaption><\/figcaption><\/figure>\n\n\n<p class=\"wp-block-paragraph\">Tako ist das japanische Wort f\u00fcr Oktopus, der ein Grundnahrungsmittel der japanischen K\u00fcche ist. Wenn der Tintenfisch als Sushi oder Sashimi zubereitet wird, wird er normalerweise in d\u00fcnne St\u00fccke geschnitten <em>Julienne <\/em>Stil. Ob Sie den Tintenfisch roh oder gekocht servieren, er hat einen s\u00fc\u00dfen und delikaten Geschmack, wenn er richtig zubereitet wird.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Obwohl er etwas seltener und daher in bestimmten Teilen der Vereinigten Staaten schwieriger zu finden ist, verleiht Oktopus jeder Mahlzeit eine unerwartete und exotische Note, wenn er richtig zubereitet wird. Es mag ein wenig seltsam schmecken, wenn Sie es noch nie gegessen haben, aber der Tintenfisch ist eine ausgezeichnete Quelle f\u00fcr Omega-3-Fetts\u00e4uren und Vitamin B12.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">8. Ahi Thunfisch&nbsp;<\/h3>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"lyte-wrapper\" title=\"Roter Big Eye Snapper Sashimi | Reinigen, schneiden, plattieren\" style=\"width:420px;max-width:100%;margin:5px;\"><div class=\"lyMe\" id=\"WYL_4DuM4ozb1Ek\" itemprop=\"video\" itemscope itemtype=\"https:\/\/schema.org\/VideoObject\"><div><meta itemprop=\"thumbnailUrl\" content=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2F4DuM4ozb1Ek%2Fhqdefault.jpg\" \/><meta itemprop=\"embedURL\" content=\"https:\/\/www.youtube.com\/embed\/4DuM4ozb1Ek\" \/><meta itemprop=\"duration\" content=\"PT22M25S\" \/><meta itemprop=\"uploadDate\" content=\"2018-10-03T17:07:32Z\" \/><\/div><div id=\"lyte_4DuM4ozb1Ek\" data-src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2F4DuM4ozb1Ek%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\" itemprop=\"name\">Roter Big Eye Snapper Sashimi | Reinigen, schneiden, plattieren<\/div><\/div><div class=\"play\"><\/div><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/4DuM4ozb1Ek\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2F4DuM4ozb1Ek%2F0.jpg\" alt=\"Roter Big Eye Snapper Sashimi | Reinigen, schneiden, plattieren\" width=\"420\" height=\"216\" title=\"\"><br \/>Dieses Video auf YouTube ansehen<\/a><\/noscript><meta itemprop=\"description\" content=\"New Merch: https:\/\/shop.studio71us.com\/collections\/hiroyuki-terada Red Big Eye Snapper from Master Sushi Chef Hiroyuki Terada Subscribe:\u00a0http:\/\/bit.ly\/2wHjb9m Watch more: (popular video\/playlist) \u00a0 Follow Hiroyuki Terada: Facebook: https:\/\/facebook.com\/pages\/NoVe-kitchen-and-bar\/175557962456764 Instagram: https:\/\/instagram.com\/chefhiroterada\/?hl=en Twitter: https:\/\/twitter.com\/RealSushiChef Second Channel: https:\/\/youtube.com\/user\/MIAMISPICE68 Cameraman Channel: https:\/\/youtube.com\/charlespreston \u00a0 Watch More Hiroyuki Terada: Recent Uploads: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuYuWPKACrEdlFbNXtFK52AU Popular Videos: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuZYtstHx4FrAi8ftIz7sPvz Extreme Series: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuY19AA30--T67M3K-WGriC8 Low Difficulty Recipes: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuYWch7Yc_lFyoSU9_M2Lvw5 Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. https:\/\/www.patreon.com\/diariesofamastersushichef As always, we wish to thank all of our fans for spending time here with us on YouTube. We&#039;re all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode... Send fan mail and products to be reviewed to: Hiroyuki Terada 6815 Biscayne Blvd, Suite 103-451 Miami, FL 33138 New videos every Sunday and Wednesday! Business Inquiries: diariesofamastersushichef@gmail.com ----------- About Master Sushi Chef Hiroyuki Terada: Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube. At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef&#039;s School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef &amp; can serve Fugu (Japan Licensed) to the public. ----------- Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro&#039;s custom specked knife. For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com Let us know how you enjoy your Minonokuni. Knife Merchant 7887 Dunbrook Road Suite H San Diego, CA 92126 800-714-8226 www.knifemerchant.com\"><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:420px;margin:5px;\"><\/div><figcaption><\/figcaption><\/figure>\n\n\n<p class=\"wp-block-paragraph\">Es gibt zwei Hauptsorten von Ahi-Thunfisch: Gro\u00dfaugenthun und Gelbschwanz. Big-Eye-Thunfisch ist fettig und hat einen reichen und buttrigen Geschmack. Wie Iwashi oder Kampuchi ist Gro\u00dfaugen-Thunfisch von Natur aus aromatisch und erfordert nicht viel Gew\u00fcrze oder Gew\u00fcrze. Gelbschwanz-Thunfisch ist schlanker und fester, aber auch von Natur aus aromatisch.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Professionelle Sushi-K\u00f6che verwenden Ahi-Thunfisch seit Hunderten von Jahren, aber Ahi-Thunfisch ist erst im letzten Jahrzehnt au\u00dferhalb Japans popul\u00e4r geworden. Ahi-Thunfisch ist eine beliebte Zutat in Sushi, aber er ist auch zu einer beliebten Zutat in Burgern und Tacos geworden.&nbsp;&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">9. Lachs<\/h3>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"lyte-wrapper\" title=\"Gefrorener Lachs in Sushi und Sashimi | Serie \u201eSushi zu Hause\u201c.\" style=\"width:420px;max-width:100%;margin:5px;\"><div class=\"lyMe\" id=\"WYL_GeXzz20POOY\" itemprop=\"video\" itemscope itemtype=\"https:\/\/schema.org\/VideoObject\"><div><meta itemprop=\"thumbnailUrl\" content=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FGeXzz20POOY%2Fhqdefault.jpg\" \/><meta itemprop=\"embedURL\" content=\"https:\/\/www.youtube.com\/embed\/GeXzz20POOY\" \/><meta itemprop=\"duration\" content=\"PT23M23S\" \/><meta itemprop=\"uploadDate\" content=\"2020-10-19T18:34:00Z\" \/><\/div><div id=\"lyte_GeXzz20POOY\" data-src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FGeXzz20POOY%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\" itemprop=\"name\">Gefrorener Lachs in Sushi und Sashimi | Serie \u201eSushi zu Hause\u201c.<\/div><\/div><div class=\"play\"><\/div><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/GeXzz20POOY\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FGeXzz20POOY%2F0.jpg\" alt=\"Gefrorener Lachs in Sushi und Sashimi | Serie \u201eSushi zu Hause\u201c.\" width=\"420\" height=\"216\" title=\"\"><br \/>Dieses Video auf YouTube ansehen<\/a><\/noscript><meta itemprop=\"description\" content=\"We have been using Bakkafrost Salmon over 6 years ago at NoVe, and now you too an enjoy the best, highest grade farmed salmon in the world. Visit bakkafrostshop.com and use word &quot;bakkafrost&quot; at checkout to get 20% your entire order. Enjoy this amazing product as we have for so many years. Music we use...try it for free: http:\/\/email.getambassador.com\/wf\/click?upn=plt-2FGoapKktRmRAIjC75rX8v-2Bu0Vbx3btWO5v6OXg61-2Byl2Bi7s-2FssQ6OjjVQ2d7_5AQt-2FCMyoG0FmMK0asO9sUOhWcNNvJg9Wf5ROrk6AUmv-2B3QdRmf7pcRuR7cvmJPX-2FXnkWGFf20f8zXtW6EaxO-2FUu5HDG5-2FXQ24QYyUVB7HIyB1Mg8EofmBfoCIPv7AgmMU6DRp4g5agHEYBkb7CbfosfxmZpKATx5DBw8GkG47RIno8uvtrQnLZzlTZoVjx-2FBpaUizKo8OBNymbVhXuP8dmkapHR-2B9T0BQIqFxtOOrzpSrSa4w3ATqqRc7-2BoNe3SU45jWymLAx1BIjNOSQ43P5ubO38F-2FBBGAMCIMIdmXyo9L0FzchwHCNU-2FbLAlcs1O To buy the products I use in my videos, check out my Amazon Store; the price to you is the same, but I will earn a very small commission. https:\/\/amazon.com\/shop\/hiroyukiterada-diariesofamastersushichef Munchies Sushi Roll from Master Sushi Chef Hiroyuki Terada Subscribe:\u00a0http:\/\/bit.ly\/2wHjb9m Watch more: (popular video\/playlist) \u00a0 Follow Hiroyuki Terada: Facebook: https:\/\/facebook.com\/pages\/NoVe-kitchen-and-bar\/175557962456764 Instagram: https:\/\/www.instagram.com\/diariesofamastersushichef\/ Twitter: https:\/\/twitter.com\/RealSushiChef Second Channel: https:\/\/youtube.com\/user\/MIAMISPICE68 Cameraman Channel: https:\/\/youtube.com\/charlespreston \u00a0 Watch More Hiroyuki Terada: Recent Uploads: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuYuWPKACrEdlFbNXtFK52AU Popular Videos: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuZYtstHx4FrAi8ftIz7sPvz Extreme Series: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuY19AA30--T67M3K-WGriC8 Low Difficulty Recipes: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuYWch7Yc_lFyoSU9_M2Lvw5 Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. https:\/\/www.patreon.com\/diariesofamastersushichef As always, we wish to thank all of our fans for spending time here with us on YouTube. We&#039;re all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode... Send fan mail and products to be reviewed to: Hiroyuki Terada 6815 Biscayne Blvd, Suite 103-451 Miami, FL 33138 New videos every Sunday and Wednesday! Business Inquiries: diariesofamastersushichef@gmail.com ----------- About Master Sushi Chef Hiroyuki Terada: Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube. At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef&#039;s School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef &amp; can serve Fugu (Japan Licensed) to the public. ----------- Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro&#039;s custom specked knife. For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com Let us know how you enjoy your Minonokuni. Knife Merchant 7887 Dunbrook Road Suite H San Diego, CA 92126 800-714-8226 www.knifemerchant.com\"><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:420px;margin:5px;\"><\/div><figcaption><\/figcaption><\/figure>\n\n\n<p class=\"wp-block-paragraph\">Im Japanischen als bezeichnet <em>Sake, <\/em>Lachs ist auf der ganzen Welt ein beliebter Fisch, daher ist es keine \u00dcberraschung, dass er eine h\u00e4ufige Zutat in Sushi und Sashimi ist. Er ist vielleicht etwas h\u00e4ufiger als viele andere Fische auf unserer Liste, aber mit seinem reichen Geschmack und seiner unverwechselbaren rosa Farbe ist er ein schmackhafter und optisch ansprechender Begleiter zu Reis.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Viele Leute finden, dass Lachs in Sushi gleicherma\u00dfen lecker ist, egal ob sie ihn roh oder gekocht servieren. Die gesundheitlichen Vorteile von Lachs sind fast zu zahlreich, um sie zu erw\u00e4hnen. Es ist eine reiche Quelle von Selen, Kalium, B-Vitaminen und Omega-3-Fetts\u00e4uren.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">10. Wei\u00dfer Thun<\/h3>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"lyte-wrapper\" title=\"Thunfisch-Tataki von SCRATCH WHOLE FISH\" style=\"width:420px;max-width:100%;margin:5px;\"><div class=\"lyMe\" id=\"WYL_5hEKL09ueOo\" itemprop=\"video\" itemscope itemtype=\"https:\/\/schema.org\/VideoObject\"><div><meta itemprop=\"thumbnailUrl\" content=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2F5hEKL09ueOo%2Fhqdefault.jpg\" \/><meta itemprop=\"embedURL\" content=\"https:\/\/www.youtube.com\/embed\/5hEKL09ueOo\" \/><meta itemprop=\"duration\" content=\"PT7M1S\" \/><meta itemprop=\"uploadDate\" content=\"2021-01-23T19:00:01Z\" \/><\/div><div id=\"lyte_5hEKL09ueOo\" data-src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2F5hEKL09ueOo%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\" itemprop=\"name\">Thunfisch-Tataki von SCRATCH WHOLE FISH<\/div><\/div><div class=\"play\"><\/div><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/5hEKL09ueOo\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2F5hEKL09ueOo%2F0.jpg\" alt=\"Thunfisch-Tataki von SCRATCH WHOLE FISH\" width=\"420\" height=\"216\" title=\"\"><br \/>Dieses Video auf YouTube ansehen<\/a><\/noscript><meta itemprop=\"description\" content=\"Hello everyone! Today I breakdown an Albacore Tuna and make tuna tataki and sushi. Hope you Enjoy! Momiji Oroshi: Ingredients: 200ml Grated Daikon 30ml Red Pepper Powder 10ml Paprika Method: 1)Combine All Ingredients Music Used: E&#039;s Jimmy Jams - Peacefully Silent Partner - Chances Instagram: https:\/\/www.instagram.com\/yt.hunterk\/\"><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:420px;margin:5px;\"><\/div><figcaption><\/figcaption><\/figure>\n\n\n<p class=\"wp-block-paragraph\">Als enger Verwandter des Blauflossen-Thunfischs ist der Wei\u00dfe Thunfisch ein zartes St\u00fcck Fisch, das eine sehr begehrte Zutat f\u00fcr Sushi ist. Es hat eine \u00fcberraschend glatte Textur, da es in den w\u00e4rmeren, tropischen Regionen der Weltmeere beheimatet ist.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Wenn Sushi-K\u00f6che Wei\u00dfen Thun in Sushi verwenden, verwenden sie das, was als bekannt ist <em>Tataki-Methode, <\/em>wo die Au\u00dfenseite leicht gegrillt und dann kurz in ein Wasserbad getaucht wird <a href=\"https:\/\/insmoothwaters.com\/de\/schwimmende-eiskisten-und-kuhler\/\">Eis<\/a> Wasser. Dieser Kochvorgang verst\u00e4rkt den reichen, unverwechselbaren Geschmack dieses Fisches.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Wir haben auch einige andere verwandte Artikel speziell f\u00fcr Fischfresser:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/insmoothwaters.com\/de\/bester-fisch-zum-grillen\/\">Bester Fisch zum Grillen<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/insmoothwaters.com\/de\/beste-fisch-fur-fisch-tacos\/\">Bester Fisch f\u00fcr Fisch-Tacos<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/insmoothwaters.com\/de\/am-besten-schmeckender-fisch\/\">Am besten schmeckender Fisch<\/a><\/li>\n\n\n\n<li><a class=\"rank-math-link\" href=\"https:\/\/insmoothwaters.com\/de\/bester-fisch-zum-rauchern\/\">Bester Fisch zum R\u00e4uchern<\/a><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Fazit<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Wir hoffen, dass dieser kleine Zusammenfassungsartikel dazu beigetragen hat, Ihnen eine Vorstellung davon zu vermitteln, welche Fischarten am besten f\u00fcr Sushi und Sashimi geeignet sind.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nehmen Sie sich die Zeit, Ihren Metzger oder Gro\u00dfh\u00e4ndler zu fragen, woher sein Fisch kommt und welche Verfahren er anwendet, um ihn sicher und hygienisch zu lagern. Wenn Sie am Ende Zuchtfisch kaufen, stellen Sie sicher, dass der Fisch nachhaltig aufgezogen und mit einer Ern\u00e4hrung frei von Antibiotika und Steroiden aufgezogen wurde.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Und nat\u00fcrlich genie\u00dfen Sie Ihr k\u00f6stliches Sushi- oder Sashimi-Gericht!<\/p>","protected":false},"excerpt":{"rendered":"<p>The key to making the best sushi or sashimi at home is knowing what kinds of fish to use. While it goes without saying that you want to use the freshest and most high-quality fish cuts possible, making sushi or sashimi is an art that has been refined over several centuries.&nbsp; If you\u2019re ready to [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":3364,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[6],"tags":[],"class_list":["post-1365","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-top-10"],"_links":{"self":[{"href":"https:\/\/insmoothwaters.com\/de\/wp-json\/wp\/v2\/posts\/1365","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/insmoothwaters.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/insmoothwaters.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/insmoothwaters.com\/de\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/insmoothwaters.com\/de\/wp-json\/wp\/v2\/comments?post=1365"}],"version-history":[{"count":1,"href":"https:\/\/insmoothwaters.com\/de\/wp-json\/wp\/v2\/posts\/1365\/revisions"}],"predecessor-version":[{"id":7056,"href":"https:\/\/insmoothwaters.com\/de\/wp-json\/wp\/v2\/posts\/1365\/revisions\/7056"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/insmoothwaters.com\/de\/wp-json\/wp\/v2\/media\/3364"}],"wp:attachment":[{"href":"https:\/\/insmoothwaters.com\/de\/wp-json\/wp\/v2\/media?parent=1365"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/insmoothwaters.com\/de\/wp-json\/wp\/v2\/categories?post=1365"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/insmoothwaters.com\/de\/wp-json\/wp\/v2\/tags?post=1365"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}